Like the HQ. If you aren't careful you may just make BIG TIME. You deserve it because of the hard work you put into this. But then it is only hard if you do not enjoy what you are doing. The satisfaction you show when cooking or cutting is apparent. Please keep the videos coming! Thank you!
excellent! after viewing this I knew what to make my wife and son for dindins, a quick jaunt to the shop and $23 later ihave everything needed I will serve this with a green and potato salad cheers for this idea scott
hey Scott, I don't know if you will get to read this comment, but I just wanted to leave here that I really enjoy watching your videos... I don't even cook, but just the way you sound passionate about what you are doing while you do the videos is enough to make me entertained... the only problem is that I always end up hungry after watching a video hahaha... love from Brazil, paz btw, the way the volume sudenly lowers when you transition from cut to cut is kind of wierd... I have never seen a video that did that before, but that would be the only complain (more of a nitpick)
just Wana say love what u doing keep it up your videos have made me try so many different things Butchery and cooking the braided chicken was amazing keep doing what you do it's amazing and the UA-cam Community is better for having you in it cheers mate
Cool video. Hand-cut chicken, good cheese, homemade breadcrumbs...common deli ham surprises me. Thought you may do something a little bit special on that ingredient as well. Nice new HQ, by the way!
Nice one Scott making that for my dad later this week for sure. BTW try fiddling with your white balance or defuse your light in some way, its a bit bright.
Man, i miss the 80's. Great classic lad, shed looks the bollocks also. Did you do away with the fridge? nice little deer chiller was that. Cheers Moose.
Definetely 1 whole one for me. The shed looks great. Scott or anyone who knows butcher knives, how come when butterflying the chicken breasts, why did he switch from the filleting/boning knife to the much larger knife? Was it because of the greater depth of the knife makes for a cleaner cut, flatter cut?
just curious as to why you purchase prepared colemans mustard? powder+ water, wait five minutes.done... is the prepared version better/different?conveniance? ive never seen it over here.......also is dripping similar to what i would call tallow/beef fat? thanks for the wonderful videos, i shot and prepared my first pidgeon and rabbit just recently to see what i have been missing out on. delicious
Hi Scott, could you maybe do a video on how to make homemade sausage seasonings? I've started recently doing my own homemade sausages & as good as the complete mixes are, id like to make my own complete mixes. Cheers!!
I made this tonite. Not as good as Scott's. But hay, I live in the barracks in S. Korea and only had small chicken chests and Luncheon meat ham and provolone cheese. But I did have some gray poo pon mustard. So it turned out good enuff.
Saying all vegans are asshats is the same as saying all blacks are thieves. All jews are tight bastards and all germans are nazi's. You can't paint everyone in a group with the same brush. This is now how the world works.
Ryan morris Sorry, should I have said MILITANT Vegans? Although if they do not want to be "painted by the same brush" the "good" Vegans could explain to the others why such behavior is unacceptable?
Bigrignohio So you expect me, being a good vegan to explain to every bad vegan in the world that their behavior isn't acceptable? Ok that sounds like an easy task. I have every vegan on speed dial correct, or shall I use my batman - like - symbol and shine it in the sky to summon a vegan meeting?
Ryan morris How about a few comments in their public posts? Because the ONE THING that I have yet to see is another Vegan telling one of their own "Shut the @#$% up, you are making us all look bad.".
Mine is in the oven as I type this. I broke down a whole chicken into all its parts, and decided on this as a first meal. Tried to friend you on FB, but appears you are too much of a celeb now and your friends list is full haha! I did post a pic on your fan page as well though. Cheers man
Ha ha ha! Earthquake! BuJayZuss! Can't omitt the mustard, that would be like omitting the chicken, seriously. Nice roll. Did you use enough plastic? Maybe roll them some more ;) Thanks for avoiding tooth picks. Seriously, who uses tooth picks? Try some black pepper or smoked paprika in the flour. Init? Hay ho! A little, very little parmesan in the crumbs for extra points. The wifey loves your cooking so much she gave you her she-shed. Try prosciutto. No sauce needed but if you like sauce, KISS. Thanks for the down to earth video. Seriously AA++ for your roll. Not because it's exceptional but because I'm grading on a curve. Keep up the goid work.
Oh my Scott....I love watching your videos on cooking and butchery...but what the fuck with the shite ham? Make a proper ham. Hey this is in good fun and keep SRPHQ comin'. My wife and I love you videos!
Your new HQ is giving me ideas my wife wouldn't like."Darling, there's too much space in the back yard. Think I'll build a small butchery over in the corner."
SRP in France doing local charcuterie and preparations! The Rick Stein of butchery, you got my voite!!! or would this Brexit thing make that impossible?....
That looks good. But it would taste better with stuffing and candy yams. Even better just add stuffing and candy yams to the ham and cheese. btw, I like your cutting board. Thumbs up.
Great vid Scott but can we get rid of the mechanically reclaimed reformed ham and get some proper nice stuff in future please. It was great until i saw that as i can't stand the stuff.
Cheers mate. Nice vid and nice to see your new toy mean shed. I got a new toy and ive up loaded my first vids. Im into home brewing to so maybe ill put some of them up so people can make there own beer at home while cooking your food. Lol Hic*
There is only ONE MEAT guy on UA-cam....... and that is you Scott! That is fantastic...... easy to follow......Thanks for doing it!
Again, SRP HQ is great, thanks for the walk around. Hats off to Burt. Looking forward to giving this a go.
Summer time and the livin is easyeee this one takes me back!
my favorite cooking channel. in particular, Scott, I enjoy your channel for the carving and butchery portions of the videos, which I find comforting.
Like the HQ. If you aren't careful you may just make BIG TIME. You deserve it because of the hard work you put into this. But then it is only hard if you do not enjoy what you are doing. The satisfaction you show when cooking or cutting is apparent. Please keep the videos coming! Thank you!
Yours was the best explanation on how to prepare the actual chicken. Thank you so much.
Hubby's favourite chicken dish! I will have to give it a try with your excellent instructions. Thank you!
Scott you're hands down the best!
Your biggest Australian fan right here. Keep up the fantastic work mate. Really appreciate it
Delicious love this recipe.
excellent! after viewing this I knew what to make my wife and son for dindins, a quick jaunt to the shop and $23 later ihave everything needed I will serve this with a green and potato salad cheers for this idea scott
Love the classic recipes Scott. Thanks for the great content and keep the videos coming. Cheers from Idaho.
More Cheers from Idaho!
Another masterpiece.
I will be making these tonight! Thanks Scott!
You snacked a whole portion! It must be delicious then... I will give it a go soon. Thanks Scott.
hey Scott a big shout out to you and am happy to hear of Britain's independance. we are celebrating ours today.
Go Brexit;)
Well done Scott! RIP Keith Floyd...
Looks sooo good. Gonna give this one a go.
Good job, Scott. Your fabulous cutting board tells me somebody voted "Leave"!
I love the French classic, just amazing
Cracking video. I often make balloutines and this is a nice variation to try.
Winner! Winner! Chicken dinner!
Absolutely top shelf Scott. That looks amazing, never knew it was that easy!! Thank you!!
Great new digs, Scott!
Brilliant.
Love the HQ, and all the videos....
But quit making me hungry!!!
Amazing, Scott.
Hello Scott I've learned a lot watching your videos keep up the good work
I love the new HQ! Congratulations on all your hard work paying off some..
hey Scott, I don't know if you will get to read this comment, but I just wanted to leave here that I really enjoy watching your videos... I don't even cook, but just the way you sound passionate about what you are doing while you do the videos is enough to make me entertained... the only problem is that I always end up hungry after watching a video hahaha... love from Brazil, paz
btw, the way the volume sudenly lowers when you transition from cut to cut is kind of wierd... I have never seen a video that did that before, but that would be the only complain (more of a nitpick)
just Wana say love what u doing keep it up your videos have made me try so many different things Butchery and cooking the braided chicken was amazing keep doing what you do it's amazing and the UA-cam Community is better for having you in it cheers mate
Beautiful!
Love this, im guna make it tomorrow
Great job, Scott, you hit it out of the park
Your videos get better and better.
I dig the new hideout
love the new HQ!!
Love the video! Just remember to adjust your white balance it would help tremendously.
Cool video. Hand-cut chicken, good cheese, homemade breadcrumbs...common deli ham surprises me. Thought you may do something a little bit special on that ingredient as well. Nice new HQ, by the way!
looks amazing!
Me encantó! hoy lo pondré en práctica! saludos.. :)
Omigosh! I love your channel!
Really nice Scott
Great video. Thanks so much for posting these. You've got me buying Colman's once a week now! Greetings from Foster, Rhode Island.
Awesome video! Mouth-watering. Welsh Rarebit next please...
HQ looks awesome Scott!
Looking at your setup.. you are in this for a long haul.. Realy, realy...love your videos... hope you will do this for a while...!!!
Great videos Mr Rea! Keep up! Greetings from Paul in Norway.
another great video Scot
Aww! You're sleeving over the "The More You Know" tattoo!
I love this guy no BS just good food go on son :))
Très belle recette Scott !
Georges
nice one man looks delicious
Nice one Scott.
great vid! keep it up Scott!
Very Nice...
Hi Scott :-)..good job...may I inquire where you got the chopping boards from,am needing a new set and they look good and about the right size ?
Nice one Scott making that for my dad later this week for sure.
BTW try fiddling with your white balance or defuse your light in some way, its a bit bright.
Hi Scott, that looks great. The first thing I thought when you were preparing it was to put some hard boiled egg yolks down the centre. ATB, Geoff.
I used panko crumbs /.....came out awesome
Man, i miss the 80's. Great classic lad, shed looks the bollocks also. Did you do away with the fridge? nice little deer chiller was that. Cheers Moose.
I'm making this tomorrow. We'll have to use cheap ingredients but this is actually fairly budget friendly.
your videos are amazing.. thank you for making my life better lol
could you do your take on biscuits and gravy that we here in the states love, and what you enjoy there?
looks good scott. can you do a vid on making stuffed chine. it will blow you away.
Hey! That's pretty good.
Definetely 1 whole one for me. The shed looks great. Scott or anyone who knows butcher knives, how come when butterflying the chicken breasts, why did he switch from the filleting/boning knife to the much larger knife? Was it because of the greater depth of the knife makes for a cleaner cut, flatter cut?
So it Scott 2 sheds Rea now? -- That does look great Scott. Thanks for this!
Well impressed my friend, definitley want to try this, will let you know how I get on and maybe send a photo ?
just curious as to why you purchase prepared colemans mustard? powder+ water, wait five minutes.done... is the prepared version better/different?conveniance? ive never seen it over here.......also is dripping similar to what i would call tallow/beef fat?
thanks for the wonderful videos, i shot and prepared my first pidgeon and rabbit just recently to see what i have been missing out on. delicious
dripping is beef fat.
if i use mustard powder i drop a few grains of turmeric in to match the colour of pre-prep
Nice shed!
the double egg and breading... you think you know how to bread something and then this.... perfect
Scott you should go on come dine with me ;) Great show man, love the new setup.
I love the dent in the pan, looks like mine. LOL
Hi Scott, could you maybe do a video on how to make homemade sausage seasonings? I've started recently doing my own homemade sausages & as good as the complete mixes are, id like to make my own complete mixes.
Cheers!!
Okay Scott you got to tell us where to buy the new British cutting boards.
I made this tonite. Not as good as Scott's. But hay, I live in the barracks in S. Korea and only had small chicken chests and Luncheon meat ham and provolone cheese. But I did have some gray poo pon mustard. So it turned out good enuff.
This is a fantastic dish Scott, one that I will certainly give a go as it looks so good. But can't believe there are 10 negatives !.
Usually vegetarians are pretty cool. It is the Vegans who are asshats.
Saying all vegans are asshats is the same as saying all blacks are thieves. All jews are tight bastards and all germans are nazi's. You can't paint everyone in a group with the same brush. This is now how the world works.
Ryan morris
Sorry, should I have said MILITANT Vegans? Although if they do not want to be "painted by the same brush" the "good" Vegans could explain to the others why such behavior is unacceptable?
Bigrignohio So you expect me, being a good vegan to explain to every bad vegan in the world that their behavior isn't acceptable? Ok that sounds like an easy task. I have every vegan on speed dial correct, or shall I use my batman - like - symbol and shine it in the sky to summon a vegan meeting?
Ryan morris
How about a few comments in their public posts? Because the ONE THING that I have yet to see is another Vegan telling one of their own "Shut the @#$% up, you are making us all look bad.".
Nice
Mine is in the oven as I type this. I broke down a whole chicken into all its parts, and decided on this as a first meal. Tried to friend you on FB, but appears you are too much of a celeb now and your friends list is full haha! I did post a pic on your fan page as well though. Cheers man
Ha ha ha! Earthquake! BuJayZuss! Can't omitt the mustard, that would be like omitting the chicken, seriously. Nice roll. Did you use enough plastic? Maybe roll them some more ;) Thanks for avoiding tooth picks. Seriously, who uses tooth picks? Try some black pepper or smoked paprika in the flour. Init? Hay ho! A little, very little parmesan in the crumbs for extra points. The wifey loves your cooking so much she gave you her she-shed. Try prosciutto. No sauce needed but if you like sauce, KISS.
Thanks for the down to earth video. Seriously AA++ for your roll. Not because it's exceptional but because I'm grading on a curve.
Keep up the goid work.
I live in a stinkin' island on the caribbean... and i just have to say, YOU, SIR ARE FUCKING AWESOME!!!!
Oh my Scott....I love watching your videos on cooking and butchery...but what the fuck with the shite ham? Make a proper ham. Hey this is in good fun and keep SRPHQ comin'. My wife and I love you videos!
Man you make me want to become a butcher so bad!
white wine, and mustard in a bowl(or in the almost empty Jar), apply with a pasty brush.... pan sear in truffle oil.....And great new HQ...
Your new HQ is giving me ideas my wife wouldn't like."Darling, there's too much space in the back yard. Think I'll build a small butchery over in the corner."
SRP in France doing local charcuterie and preparations! The Rick Stein of butchery, you got my voite!!! or would this Brexit thing make that impossible?....
That looks good. But it would taste better with stuffing and candy yams. Even better just add stuffing and candy yams to the ham and cheese. btw, I like your cutting board. Thumbs up.
I can easilly eat one of those breats alone :O
Great vid Scott but can we get rid of the mechanically reclaimed reformed ham and get some proper nice stuff in future please. It was great until i saw that as i can't stand the stuff.
I always add some granulated Parmesan cheese to the bread crumbs.
M.G. Umbras you should try parma ham and parmesan filling too
Scott, when I make this the chicken is always dry and the breading is too mushy? seems I make it like your way. what am I doing wrong? thank you!
NICE TATS ARE THEY NEW SCOTT BUDDY
that's how we roll baybe
Great looking Cordon Bleu. Like the idea of starting from the whole chicken. You got a new subscriber and thumbs up.
Ya ain't drunk enough for Keith Floyd. But just as funny and handsome ❤️
Cheers mate. Nice vid and nice to see your new toy mean shed. I got a new toy and ive up loaded my first vids. Im into home brewing to so maybe ill put some of them up so people can make there own beer at home while cooking your food. Lol Hic*
thank u :)
Chicken breast flattened out like that also makes a great Pizza base alternative
oh and enjoy the new hq